Colour stability and antioxidant activity of C-phycocyanin-added ice creams after in vitro digestion.

Autor:	Campos Assumpção de Amarante, Marina1 (AUTHOR) marinacaamarante@gmail.com, Cavalcante Braga, Anna Rafaela2,3 (AUTHOR) anna.braga@unifesp.br, Sala, Luisa1 (AUTHOR) luisasalaea@gmail.com, Juliano Kalil, Susana1 (AUTHOR) dqmsjk@furg.br
Zdroj:	Food Research International. Nov2020, Vol. 137, pN.PAG-N.PAG. 1p.
Databáze:	Academic Search Ultimate
Externí odkaz:	Zobrazit plný text záznamu Full Text from ScienceDirect